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WTF Do I Do With
Tanimura & Antle Artisan Romaine Lettuce ?!


‐ The Wharf Marketplace TWM Lettuce Cups ‐

1 bag of Artisan Romaine 3-count bag

1/2 cup of pickled onions, chopped

1/4 cup of cheddar cheese

1/4 cup of cilantro, chopped

1/4 cup of sour cream

1/2 cup of tomato, chopped

3 boneless / skinless chicken breasts

 

For chicken marinade

2 tbsp extra virgin olive oil

1 pinch salt

1 pinch pepper

1/4 cup fresh cilantro / parsley

 

Yields: 12 individual cups


1 Cut out the core of the Artisan Romaine Lettuce.

2 Separate the leaves and rinse with warm water. Towel dry and set aside.

3For an extra crispy crunch, chill washed Artisan Romaine leaves in the refrigerator for 30 minutes before prepping.

4 Marinate chicken breasts for 20 minutes (see chicken marinade).

5On medium heat, BBQ chicken for 165°F. Depending on BBQ, usually 5 minutes on one side. Flip and finish for 5 minutes.

6 Once finished, set aside to cool. After cooling, cut chicken into small cubes.

7 Top each Artisan Romaine leaf evenly with cubed chicken, tomato, cheese, pickled onion, and cilantro.

8 Add a dollop of sour cream to taste.

 


Recipe created by Chef Jesus Rocha of the Wharf Marketplace in Monterey, CA. For more delicious, healthy, & easy to prepare recipes visit www.taproduce.com